ALBERT

All Library Books, journals and Electronic Records Telegrafenberg

feed icon rss

Your email was sent successfully. Check your inbox.

An error occurred while sending the email. Please try again.

Proceed reservation?

Export
  • 1
    facet.materialart.
    Unknown
    Iranian Fisheries Science Research Institute | Tehran, Iran
    In:  http://aquaticcommons.org/id/eprint/25487 | 18721 | 2018-10-02 10:24:03 | 25487 | Iranian Fisheries Science Research Institute
    Publication Date: 2021-07-16
    Description: The Regulatory Roadmap for Health and safety of fishery products is a strategy to produce a sustainable regulatory future that meets the objectives of protecting the Iranian public from the sale and advertising of unsafe fisheries health products, and supporting the safest consumption of fish and use of health fishery products. fishery The Roadmap provides the vision to transform nearly a dozen current frameworks for fish and health that are of various ages and regulatory approaches into an efficient, transparent, and aligned regulatory products health fisheriessystem that contributes directly to the safety of I ranian’s and the benefits they gain from fish and ll also be cognizant of the previous work accomplished by the Department, which As a strategy, it wi products. -health product or fish over its full life fisheriesrecognized that there is a progression in the knowl edge about a sociated with the benefits and harms of a product cycle. This increase in knowledge reduces the uncer tainty as As a consequence, it is logical to regulate in a and can lead to improved health outcomes for Irania n’s people. cycle.-manner that reflects the full life meaningful than ever, want transparency The Roadmap also acknowledges that Iranians, now mo Key to promoting meaningful transparency (beyond just access to information online) is taking transparency. providing leadership, being honest, taking action to engage s takeholders and the public, showcasing sources, and The ability of the regulator to gain and disseminate packaged) information.-good (not only new or pre information will be complemented by the obligations placed on regulated parties. With this vision and guiding principles, the National roadmap for health and safety of fishery products lays out the way to move from the old frameworks to the new regulatory system. This will require the sequencing of a number of amending initiatives, some staged in the near future and others implemented in the longer term. While aiming for the eventual comprehensive amendment of all regulatory frameworks for food and health products under the Food and Drugs Act, early emphasis will be placed upon amendments that will deliver: The clearest value to Iranian’s and the health care and food safety systems. The greatest efficiency by cutting through unsustainable administrative requirements or approaches and replacing them with ones drawing upon international partnering, best practices and new technological advantages to contribute directly to the safety of food and health products. Building upon these early initiatives, the resetting of the frameworks will be accomplished through a series of more comprehensive amendments over the next years. The benefit to those in the National roadmap for health and safety of fishery products is to have: operational sustainability; international alignment; and the enabling of innovation and excellence in science to improve health outcomes. The National roadmap for health and safety of fishery products is structured into three parts: Where we are: provides an understanding of the existing regulatory frameworks (for fish and fisheries health products, including pharmaceuticals, natural fish health products, biologics, veterinary drugs, industrial devices) that are to be transformed. Where we are going: provides the objectives and an outline of the new regulatory system for implementation. How we will get there: guides discussion on the planning and sequencing of amendments over the next years, both short and long term, to best achieve modernization for the National roadmap for health and safety of fishery products.
    Keywords: Aquaculture ; Iran ; Fishery ; Roadmap ; Pharmaceuticals ; Biologic ; Veterinary drugs
    Repository Name: AquaDocs
    Type: monograph
    Format: application/pdf
    Format: application/pdf
    Format: 39
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
  • 2
    Publication Date: 2021-07-16
    Description: In conformity with the sex determination of Gracilaria corticata in the Persian Gulf and Oman Sea, a total of 41 samples were collected from two stations of Bostaneh region (northern Persian Gulf, 54° 38´ E / 26° 30´ N) and Lipar regions (northern Oman Sea, 60° 49´ E / 25° 15´ N). The specimens were cultured in PES media for observing the different life stages. The anatomical structures of thallus were taken into consideration. The diploid tetrasporophytes and spermatangia in thallus of male’s gametophytes; and Carpospore and cystocarps of female were determined. Due to DNA extraction, the parasites and epiphytes were cleaned and then the under growing sections were sectioned using liquid nitrogen. After extraction of DNA, by using 20 different primers according to ISSR molecular indicator, the sex diversity and genetic diversity of populations were studied; and four primers were selected ultimately. The obtained results were analyzed by GenAlex and PopGen softwares. In total, 74 bands, all polymorphisms, were propagated. According to PIC index, polymorphism separation of primer C (0.33) was higher than other primers. The Marker Index was measured between 4.48 and 6.51 with mean Shannon’s index of 0.46. The genetic similarity amongst algae was 96%. The genetic diversity inter and intra populations had significant differences of which 83% of total diversity was related to the intra diversity and 17% was related to inter diversity populations. The highest genetic distance belonged to the specimens 5 (Bostaneh) and 35 (Lipar), and it indicated the inter populations diversity in addition to intra population. As an overall conclusion, these populations can be considered as broodstocks for hybrid production for further species breeding and also to attain the maximum heterosis in adaptation with environment. In Ward clustering analysis, the dendrograms showed 5 different clusters in genetic distance of 12.18 of isomorphic phases. The PCA analysis as a complementally method was used for attest the findings. In this research, the ISSR primers could determine the male and female gametophytes and diploid tetrasporophytes in which the primer A (bands of 1200 & 1700 bp) specific for diploid tetrasporophyte and band of 300 bp specific for male were produced. The primer C showed the bands of 820 & 900 bp for diploid tetrasporophyte, and 500 bp for female gametophyte. The primer AB (990 bp) for male, 520 bp for female and 1600 & 1900 bp for diploid tetrasporophyte were specified. The primer ABC showed the specific band of 1100 bp for male; 500 bp for female; and 1200 & 1500 bp for diploid tetrasporophytes.
    Keywords: Aquaculture ; Iran ; Persian Gulf ; Oman Sea ; Bostaneh region ; Lipar regions ; Sexual ; Diversity ; Red algae ; Generation ; Gracilaria corticata ; Samples ; DNA ; Population ; Broodstocks ; Environment ; Gametophyte ; Tetrasporophyte ; ISSR
    Repository Name: AquaDocs
    Type: monograph
    Format: application/pdf
    Format: application/pdf
    Format: 108
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
  • 3
    facet.materialart.
    Unknown
    Iranian Fisheries Science Research Institute | Tehran, Iran
    In:  http://aquaticcommons.org/id/eprint/25425 | 18721 | 2018-09-23 17:01:49 | 25425 | Iranian Fisheries Science Research Institute
    Publication Date: 2021-07-16
    Description: In this study, quality of fresh, slow frozen and quick frozen tilapia (gutted and) fillets and its changes during storage at -18°C were investigated. For preparation the samples, fresh tilapia fillets were frozen by slow and quick frozen methods. Slow frozen samples were prepared by storing the packed fillets directly in the -18°C. The sprila freezing tunle with -30C° was also used for preparation the quick frozen sample. The quick frozen samples were then stored at -18C for six months. Proximate composition, fatty acid profiles, TBA, PV, TVN, Total cuont, Drip loss, and sensory evaluation of the samples were determined in every month. Scanning Electron Microscopy (SEM) was used for study on the effects of the frozen condition on the microstructure of the fillets. Results indicated that two different frozen methods had significantly different effects on the quality of the samples. Most of the proximate composition (protein, moistre and fat) reduced during the storage. Quick frozen samples had significantly (P〈0.05) lower reduction than slow frozen samples. All of the chemical quality indexes (PV, TBA, and TVN) increased during the storage as compered to the fresh samples. In these paramethers, the slow freezing had higher changes than quick freezing metods (P〈0.05). The microbial properties of the samples showed decrese during the storage. Lower amont of total cuont was observed at the end of the storage time in the quick frozen samples than slow frozen once (P〈0.05). The large changes in the fatty acid profiles of the sample were fond in all samples. During the storage SFA and MUF of the samples increased however, the PUFA decresed. A lower change was obseved in the quick frozen samples than slow frozen samples (P〈0.05). Drip loss was increased in both frozen samples during the storage period. The percentage of the drip in the slow frozen samples was significantly higer than quick frozen samples (P〈0.05). SEM micrographs were also showed that the chnges in the microstructur of the samples was different in the slow and frozen samples. Slow freezing methods had higher damge in the microstructure of the sample then quick freezing mathods. Sensory evaluation of the samples indicated that a better acceptability in the quick frozen samples than slow frozen sample (P〈0.05).
    Keywords: Aquaculture ; Iran ; Nile tilapia ; Red Tilapia ; Quick freezing ; Slow freezing ; Fatty acids ; Scanning Electron Microscope ; SEM ; Nutritional value of fish ; Investigation
    Repository Name: AquaDocs
    Type: monograph
    Format: application/pdf
    Format: application/pdf
    Format: 151
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
  • 4
    facet.materialart.
    Unknown
    Iranian Fisheries Science Research Institute | Tehran, Iran
    In:  http://aquaticcommons.org/id/eprint/25511 | 18721 | 2018-10-05 07:49:35 | 25511 | Iranian Fisheries Science Research Institute
    Publication Date: 2021-07-16
    Description: In this study, Burgeres with different ratios of chicken to Kilka fish (Clupeonella sp.) meat were produced: F1 (100:0), F2 (75:25), F3 (50:50), F4 (25:75) and F5 (0:100). Analyses of the physicochemical properties and chemical compositons of the samples were carried out. The proximate contents of raw samples were significantly different (p〈0.05) among all samples with different formulations. In order, from samples F1 to F5, protein (20.58 to 15.58%) and carbohydrate (3.16 to 2.03%) contents exhibited a decreasing trend, while, fat contents (2.58 to 7.53%) and energy value (118/20 to 139.45 Kcal) showed increasing trends as the fraction of kilka fish meat was increased in the formulation but there was no relationship between fish and chicken meat ratio with moisture and ash contents. According to the sensory evaluation results, there was a decreasing trend in scores of color, flavor, texture, aroma, and overall acceptability attributes from F1 to F5 as the fraction of kilka meat was increased to formulation, while, kilka fish burger (F5) gained high score respect to mounth feeling attribute but there were no significant deferences (p〈0.05) with respect to texture and overall acceptability between samples. The results also showed that raw and cooked burgers having higher ratios of fish meat had a darker color, with the lithness ( L*), redness (a*),yellowness ( b*) and chroma (C) values decreasing from sample F1 to F5. but hue-angle (h*) value was different. After cooking process (pan frying), the a* value was decreased and L*, b*, C* and h* values were increased. Cooking properties analysis results showed that burgers with higher ratios of chiken meat had more shrinkage (8.52% for F5 and 12.59% for F1), fat retention(161.53- 243.41%)and water retention(67.67- 70.57%) values than burgers with higher ratios of fish meat but, there was no any relationship between kind of meat and cooking yield values. Texture analysis of samples showed that burgers became harder when more chiken meat was incorporated in the formulation. These results demonstrate that burgers with kilka fish and chiken meat formulation have better attributes than kilka fish burgers and preferable formulation is F2 (75% chiken meat & 25% kilka fish meat).
    Keywords: Aquaculture ; Fisheries ; Iran ; Kilka fish ; Burgers ; Chicken meat ; Cooking yield ; Chemichal composition ; Sensory evaluation ; Texture ; Clupeonella sp. ; Investigation
    Repository Name: AquaDocs
    Type: monograph
    Format: application/pdf
    Format: application/pdf
    Format: 76
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
  • 5
    facet.materialart.
    Unknown
    Iranian Fisheries Science Research Institute | Tehran, Iran
    In:  http://aquaticcommons.org/id/eprint/25486 | 18721 | 2018-10-05 07:08:34 | 25486 | Iranian Fisheries Science Research Institute
    Publication Date: 2021-07-16
    Description: In this study، effects of slow and quick freezing، different packaging methods on quality of red and black tilapia and consumer acceptability of tilapia were investigatied. For preparation the samples for inveatigation the effects of slow and quick freezing methods on quality of tilapia، fresh tilapia fillets were frozen by slow and quick frozen methods. Slow frozen samples were prepared by storing the packed fillets directly in the -18 C°. The sprila freezing tunle with -30C° was also used for preparation the quick frozen sample. The quick frozen samples were then stored at -18C for six months. Proximate composition، fatty acid profiles، TBA، PV، TVN، Total cuont، Drip loss، and sensory evaluation of the samples were determined in every month. Scanning Electron Microscopy (SEM) was used for study on the effects of the frozen condition on the microstructure of the fillets. Results indicated that two different frozen methods had significantly different effects on the quality of the samples. Most of the proximate composition (protein، moistre and fat) reduced during the storage. Quick frozen samples had significantly (P〈0.05) lower reduction than slow frozen samples. All of the chemical quality indexes (PV، TBA، and TVN) increased during the storage as compered to the fresh samples. In these paramethers، the slow freezing had higher changes than quick freezing metods (P〈0.05). The microbial properties of the samples showed decrese during the storage. Lower amont of total cuont was observed at the end of the storage time in the quick frozen samples than slow frozen once (P〈0.05). The large changes in the fatty acid profiles of the sample were fond in all samples. During the storage SFA and MUF of the samples increased however، the PUFA decresed. A lower change was obseved in the quick frozen samples than slow frozen samples (P〈0.05). Drip loss was increased in both frozen samples during the storage period. The percentage of the drip in the slow frozen samples was significantly higer than quick frozen samples (P〈0.05). SEM micrographs were also showed that the chnges in the microstructur of the samples was different in the slow and frozen samples. Slow freezing methods had higher damge in the microstructure of the sample then quick freezing mathods. Sensory evaluation of the samples indicated that a better acceptability in the quick frozen samples than slow frozen sample (P〈0.05). For study the effect of some different methods of packaging fresh fillets were packed Modified Atmosphere Packaging (MAP) (40% CO_2، 5% O_2 and 55% N_2) Vacuum Packaging and normal and stored in the refrigerator's. The packaged samples in these methods were examined for 10 days with regard to the changes in chemical (TVN، PV، pH)، microbial (total viable count) and organoleptic agents. The results indicated that the samples packed in MAP conditions had higher quality than that of the other methods at the end of the storing period. In addition، the slower destructive impacts and microbial growth was observed in MAP. According to the obtained results، we can suggest that the packaging of tilapia under MAP conditions resulted in the increase in the durability، storing، and distribution period of fillets. Consumer acceptability of tilapia was also investigated in this research. For this research، 300 farmed Nile tilapia (Oreochromis niloticus) and 300 Red tilapia (Oreochromi. niloticus × Tilapia mosambicus) were collected from the salt water fish research station located in Bafgh Yazd. The fish were transported to the National Fish Processing Research Center by using CSW method. Two methods were used for the study. First method was based on the sensory evaluation. In this method the fish fillets were cooked with Tuster and then the cooked sample were tested by 8 trained panelists. The second methods was established by Central Location Test ) CLT) In this method the fish fillet were fried in sun flower oil and tested by 276 consumers of three provinces ( Theran، Gillan and Mazanderan). 9-point scale (1 = very bad، 9 = very good) was applied for investigating the acceptability level of the samples. Evaluation questionnaires of consumers were designed based on the CLT method and after evaluating the reliability and validity of the questionnaires. The proximate compositions of the fillet were also determined. Results showed that the mean acceptance rates of both species of tilapia did not have significant differences in all three provinces. However، comparing the acceptance rates of black fillets in Tehran (7/05)، Guilan (6/24) and Mazandaran (6/56) and red fillets in Tehran (6/91)، Guilan (6/19) and Caspian (6/59) showed significant differences in both samples. Results showed that the tilapia meat had between 1.30 – 1.68% fat، 18.70-19.26 protein، 78-79% moisture and 1.34-1.8 % ash.
    Keywords: Aquaculture ; Iran ; Tehran province ; Mazandaran Province ; Guilan Province ; Nile tilapia ; Red Tilapia ; Freezing ; Packing ; Consumer ; Acceptabilty ; Black tilapia ; Sample ; Fatty acid ; Protein
    Repository Name: AquaDocs
    Type: monograph
    Format: application/pdf
    Format: application/pdf
    Format: 197
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
  • 6
    facet.materialart.
    Unknown
    Iranian Fisheries Science Research Institute | Tehran, Iran
    In:  http://aquaticcommons.org/id/eprint/25585 | 18721 | 2018-10-14 02:25:23 | 25585 | Iranian Fisheries Science Research Institute
    Publication Date: 2021-07-16
    Description: The aim of this study was to investigate the possibility of enrichment some grain products by using spirulina powder. For propose three different products (Shear bread, Cupcake and Layered Cookie) were selected. Spirulina platensis powder with 0.25, 0.5, 0.75,1 and 1.25% were added to the products ingredients. The no added products (0% spirulina) were used as control. The samples were produced in SAHAR BREAD CO. in industry method. Sensory evaluation, color and texture properties, proximate compositions, Iron, fatty acid and amino acid profile of the samples were determined. The changes of the price of the samples were also calculated. Results indicated that except in color parameter for 1.25% incorporation the spirulina in selected products had no significant (p〉0.05) effects on sensory properties. Instrumental color (Hunter Lab) analysis showed that the L*,a* ,b* were decreased by increasing the percentage of spiraling powder in the products ingredients. Hardness of all three products decreased by increasing the spirulina amounts in the products ingredients. Significant (P〈0.05) increase in protein and Iron content were found in samples included spirulina. No significant (p〉0.05) changes of the fat and fatty acid content were observed in all treatments. Comparing the three prducts the highest increase in the price was observed in the spirulina bread samples.
    Keywords: Aquaculture ; Iran ; Spirulina ; Bread ; Iron ; Fatty acid ; Spirulina platensis ; Investigation ; Cup ; Cake ; Cookie
    Repository Name: AquaDocs
    Type: monograph
    Format: application/pdf
    Format: application/pdf
    Format: 48
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
Close ⊗
This website uses cookies and the analysis tool Matomo. More information can be found here...